Mix the marinade in a bowl, stir until smooth. Set aside 2 tbsp in a separate container.
2 tbsp hoisin sauce, 1.5 tbsp soy sauce, 1 tbsp dark soy sauce, 2 tbsp sugar, 1 tbsp Shaoxing wine, 1 tbsp oyster sauce, 1 tsp five spice powder, 1/4 tsp white pepper, 1 clove garlic, 1/4 tsp red fermented bean curd
Massage the remaining marinade thoroughly into the pork. Refrigerate for at least 8 hours (ideally overnight or up to 24 hours)
600 g pork scotch fillet
Preheat oven to 200°C (fan-bake setting)
Line a tray with foil, then place a wire rack over it. Place the marinated pork directly on the rack and roast for 15 minutes.
After 15 minutes, brush the pork generously with the basting glaze.
1 tbsp honey, 1 tbsp maltose, 1 tbsp marinade
Return the pork to the oven for another 10 minutes, then baste one more time.
Turn up the heat and switch to fan grill mode for the final 5–8 minutes. Aim for slight charring on the edges.
Remove the pork from the oven and let it rest for 10 minutes.
Slice the char siu thinly and drizzle with a bit of reserved marinade for extra shine and flavour.
1 tbsp marinade
Enjoy it as a side with whatever you’re having! It goes with everything.
